Sajna Masoor Daal (Lentils With Drumstick Leaves)

Serves five to six people.

Ingredients:

• Masoor daal (lentils) - 2 cups
• Sajna (drumstick leaves), 2" long pieces - 1 cup
• Chopped onions - ½ cup
• Chopped garlic - 1 tablespoon
• Chopper ginger - 1 teaspoon
• Green chili - 6 to 7
• Chopped coriander leaves - 3 to 4 tablespoons
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Bay leaf - 1 to 2
• Fried cumin powder - 1 teaspoon
• Salt - 1 teaspoon
• Oil - 3 tablespoons

Preparation:

• Clean the daal and keep aside.

• Peel the sajna sticks and cut into 2" long pieces.
• Keep aside.

• Heat oil in a pan.
• Add the panchforon, onion, garlic and ginger.
• Fry for approximately 2 minutes.
• Add in the daal.
• Fry for another 1 minute.

• Now add the sajna pieces, along with the bay leaves, salt and turmeric.
• Keep stirring over low heat for 2 to 3 minutes.
• Add 5 to 6 cups of water.
• Cover and cook over medium heat.

• Turn down the heat as the water starts boiling. If needed, add more water.
• Add the green chili.
• Mix in the coriander leaves once the daal looks cooked and starts to thicken.
• Garnish with fried cumin power and turn off the heat.
• Serve with white rice.

Masoor Daal Bhorta (Mashed Lentils)

Serves four to five people.

Ingredients:

• Masoor daal (lentils) - 1 cup
• Chopped onions - 4 tablespoons
• Chopped garlic - 1 tablespoon
• Ground turmeric - ½ teaspoon
• Salt - 1 teaspoon (as needed)
• Chopped coriander leaves - 3 tablespoons
• Sesame oil - 2 to 3 tablespoons
• Dry chili - 2 to 3

Preparation:

• Clean the daal and boil with 2 cups of water.
• Skim off any foam that forms on top of the daal.
• Add the turmeric and garlic.
• Keep covered over low heat for 5 to 6 minutes.
• Remove the lid and let the water dry up.
• Turn off the heat once the lentil is slightly fried.

• In a separate pan, heat a little bit of oil and fry the dry chili.

• Mash the onion, chili, coriander and salt in a bowl.
• Mix in the lentils and the rest of the oil.
• Mash thoroughly by hand and serve.

Masoor Daal (Lentils)

Serves four to five people.

Ingredients:

• Masoor daal (lentils) - 2 cups
• Chopped onions - 1 tablespoon
• Chopped garlic - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Green chili - 3 to 4
• Chopped coriander leaves - 1 tablespoon
• Dry chili - 2 to 3
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Salt - 1 teaspoon
  
• Oil - 3 tablespoons
  

Preparation:

• Clean the daal and boil with 5 to 6 cups of water.
• Skim off any foam that forms on top of the daal.
• Add the turmeric and salt.
• Once the water dries up somewhat, and the daal's boiled, stir a few times.
• Add the green chili, and if needed, some more water.
  

• In a separate pan, heat oil and fry the onions and garlic.
• Add the panchforon and the dry chili, and fry some more.
• Pour in all the ingredients into the daal and garnish with the coriander leaves.
• Turn off heat after 2 to 3 minutes and serve.